Wild mushroom tartlets

Recipe uploaded by

Barney Desmazery

8 ratings

Recipe by Barney Desmazery

Leave a comment or rate this recipe

Tested

1. Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
2. Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the parmesan, parsley and garlic.
3. Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.

Per serving

473 kcalories, protein 12g, carbohydrate 39g, fat 31 g, saturated fat 14g, fibre 1g, salt 1.32 g

Latest comments and suggestions

• csimmons

  22 November 2007

  csimmons rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kernow Cook

  17 December 2007

  Kernow Cook rated and commented on this recipe

  

  Very tasty. I would suggest you blind bake the puff pastry case for a few minutes first as the base was soggy the first time I made it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jackie

  01 February 2008

  Jackie rated and commented on this recipe

  

  Absolutely delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate Wilkinson

  23 February 2008

  Kate Wilkinson rated and commented on this recipe

  

  Absolutely scrummy - I decided to reduce the size down to about 10cm and blind baked the cases first. Not soggy at all - but quite garlicky! Yum! Might add some bacon pieces next time to satisfy my cave man boyfriend!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dave

  29 February 2008

  dave rated and commented on this recipe

  

  great starter, loved it ! as did our friends who dont really like mushrooms.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michael

  29 March 2008

  Michael rated and commented on this recipe

  

  This simple recipe works really well. The tip about blind baking the cases was very useful!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rayne

  09 April 2008

  Rayne rated and commented on this recipe

  

  This was so yummy - I tried it twice, once at full size, with no cheese and red wine gravy poured on when baked, and once by making lots of little circles of pastry with cookie cutters, and making miniture tarts with a creamy sauce.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• helbo58

  23 July 2008

  helbo58 rated and commented on this recipe

  

  Fabulous, easy starter to impress your guests along with some salad greens on the side. Yummy! I even had success assembling the day ahead and keeping covered in the fridge until ready to bake.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/4757/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 375g block all-butter puff pastry
• flour , for dusting
• 25g butter
• 300g mixed wild mushrooms or just one type, cleaned and sliced
• 25g parmesan , finely grated
• small handful parsley leaves, chopped
• 1 garlic clove , finely chopped
• 1 egg , beaten

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Cook 30 mins

Vegetarian

unbaked

Ingredients

• 375g block all-butter puff pastry
• flour , for dusting
• 25g butter
• 300g mixed wild mushrooms or just one type, cleaned and sliced
• 25g parmesan , finely grated
• small handful parsley leaves, chopped
• 1 garlic clove , finely chopped
• 1 egg , beaten

Per serving

473 kcalories, protein 12g, carbohydrate 39g, fat 31 g, saturated fat 14g, fibre 1g, salt 1.32 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.